![Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus Lamb Cooked Two Ways with Carrot and Ginger Purée and Red Wine Jus](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/A42CF41C-5AAE-4EE0-BE0A-3AE7F507E570/Derivates/EC3AE7F3-9F81-407A-923A-E84B0D80C0A7.jpg)
難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
準備時間
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總共時間
這是從頭到尾準備這頓飯所需的時間:包含醃製,烘焙,冷卻等。
份量
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食材
Slow Cooked Lamb Shoulder
- 25 g vegetable oil
- 750 g lamb shoulder meat, boneless, diced
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 2 Tbsp cornflour
-
1
meat stock cube (for 0.5 l) (lamb)
或 1 tsp meat stock paste, homemade - 500 g water
- 1 sprig fresh rosemary, leaves only
- 1 garlic clove
Red Wine Jus
- 1 banana shallot, halved
- 1 garlic clove
- 1 bunch fresh mixed herbs, leaves only (approx. 5 g)
- 50 g salted butter
- 100 g port
- 150 g red wine
- 20 g balsamic vinegar
- 35 g dark brown sugar
- 1 pinch fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
Carrot and Ginger Purée
- 30 g olive oil
- 500 g carrots, cut in 4 pieces
- 15 g fresh root ginger, peeled, cut in slices (2 mm)
- 100 g water
- ½ tsp fine sea salt
- 100 g unsalted butter, cut in pieces
- ground black pepper, for seasoning
Roasted Lamb Loin
- 1 Tbsp vegetable oil
- 6 lamb loin (100-150 g each)
- 2 pinches fine sea salt, for seasoning
- 2 pinches ground black pepper, for seasoning
- 10 g unsalted butter, for basting
- fresh spinach, wilted, for serving
- 營養價值
- 每 1 portion
- 卡路里
- 2670 kJ / 638 kcal
- 蛋白質
- 35.3 g
- 碳水化合物
- 21.3 g
- 脂肪
- 45.7 g
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